Time and servings
Time and servings
Ingredients
for sev / omapodi:
- 1 cup besan / gram flour
- ¼ cup rice flour
- pinch of hing / asafoetida
- salt to taste
- water as required (to knead)
- oil to grease mould and deep fry
for boondi:
- 1 cup besan / gram flour
- ¼ tsp turmeric / haldi
- pinch of hing / asafoetida
- ¼ tsp baking soda
- salt to taste
- water as required (to batter)
- oil to grease mould and deep fry
other ingredients:
- ¼ cup peanuts / groundnuts
- ¼ cup fried gram dal / putani
- few curry leaves
- ¼ cup cashews / kaju
- ½ cup thick poha / flattened rice / beaten rice
- 1 tsp kashmiri red chilli powder
- pinch of hing / asafoetida
- 1 tsp sugar
- salt to taste
Instructions
- firstly, crush the prepared sev / omapodi slightly.
- also add in prepared boondi.
- in the same oil fry ¼ cup peanuts, ¼ cup fried gram dal, ¼ cup cashews and few curry leaves separately.
- also fry ½ cup thick poha till they turn crisp. drain them onto kitchen paper.
- add the fried nuts and poha into the mixture bowl.
- additionally, add in 1 tsp chilli powder, pinch of hing, 1 tsp sugar and salt to taste.
- mix all the ingredients till the spices gets combined well.
- finally, mixture is ready. store in a airtight container once cooled completely and serve for a month or more.
Sev recipe / omapodi recipe
1
firstly, in a large mixing bowl take 1 cup besan, ¼ cup rice flour, pinch of hing and salt to taste. combine all the ingredients well.
2
further add water as required, and knead dough.
3
knead to smooth and soft dough. the dough will be slightly sticky, thats normal.
4
grease the small holed mould with some oil and stuff dough into it.
5
further, press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap.
6
after a minute, flip over and fry the other side.
7
finally, drain over kitchen paper to absorb oil and repeat making more sev / omapodi with the remaining dough.
Boondi recipe
1
firstly, in a large mixing bowl take 1 cup besan, ¼ tsp turmeric, pinch of hing, ¼ tsp baking soda and salt to taste. combine all the ingredients well.
2
further add water as required, and whisk the batter.
3
add more water if required and form a smooth flowing consistency batter. if the batter is too watery then the boondi will be large and flat. also if batter is too watery then you get tail to boondi.
4
into hot oil, pour the batter over perforated laddle and spread with the help of another ladle.
5
small bubble batter will fall into oil forming boondi.
6
stir occasionally till the boondi will get cooked and turn crisp. (takes not more than 2 minutes)
7
finally, drain over kitchen paper to absorb oil and repeat making more boondi with the remaining batter.
Mixture recipe
1
firstly, crush the prepared sev / omapodi slightly.
2
also add in prepared boondi.
3
in the same oil fry ¼ cup peanuts, ¼ cup fried gram dal, ¼ cup cashews and few curry leaves separately.
4
also fry ½ cup thick poha till they turn crisp. drain them onto kitchen paper.
5
add the fried nuts and poha into the mixture bowl.
6
additionally, add in 1 tsp chilli powder, pinch of hing, 1 tsp sugar and salt to taste.
7
mix all the ingredients till the spices gets combined well.
8
finally, mixture is ready. store in a airtight container once cooled completely and serve for a month or more.
South indian mixture or spicy kerala mixture
Notes
- firstly, use fresh oil to prepare entire mixture recipe. else the mixture wont taste great.
- also adding rice flour in sev / omapodi makes it more crispy and tasty.
- additionally, adjust the amount of chilli powder to your taste. add in chaat masala and pepper for more flavours.
- finally, mixture can also be used in preparing chaat.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/south-indian-kerala-mixture-recipe/